Lemon Cake With Blackberries & Earl Grey
Preheat the oven to 160°C.
Beat the eggs, sugar and vanilla in a food blender until the mixture has a thick consistency and is light in colour. Slow down the beating and add the sour cream, flour, baking powder, melted butter, lemon juice and zest. Mix until the mixture is smooth.
Pour half of the batter into the baking pans which have been greased and floured. Sprinkle in blackberries and put in the remainder of the batter Bake for about 40 minutes until a knife put into the middle of the cake comes out clean, but do not dry it completely.
Remove the baking pans after about 20 minutes. In the meantime, boil the syrup for about a minute and strain. Spread the syrup on the cakes while they are still warm and then allow to cool.
Make sure to wrap the cakes well or store them in an airtight container to keep them staying fresh.